Question

How do I cook a thick ribeye steak?

Answer 1

To cook a thick ribeye steak to perfection, you can follow these general steps:

1. Preparing the Steak:

   • Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This helps ensure even cooking.
   • Pat the steak dry with paper towels to remove excess moisture, which aids in achieving a good sear.
   • Season the steak generously with salt and pepper or your preferred steak seasoning. Let it sit for a few minutes to allow the seasoning to penetrate the meat.

2. Preheating the Cooking Surface:

   • Preheat your grill, stovetop skillet, or oven to a high temperature. This step is crucial to achieving a nice sear on the steak.

3. Searing the Steak:

   • If using a stovetop skillet, heat it over high heat until it's smoking hot. If using a grill, preheat it to high heat.
   • Place the ribeye steak onto the hot cooking surface and let it sear for about 2-3 minutes on each side. This helps develop a flavorful crust.

4. Finishing the Cooking:

   • After searing, you have a couple of options to finish cooking the steak to your desired level of doneness:
     • If using a stovetop skillet, reduce the heat to medium or move the steak to a lower-temperature part of the grill and continue cooking. This allows the heat to penetrate the center of the steak while preventing excessive charring on the outside. Use a meat thermometer to monitor the internal temperature for desired doneness.
     • Alternatively, you can transfer the seared steak to a preheated oven set at a moderate temperature (around 350°F/175°C) to finish cooking. This method is known as the reverse sear. Again, use a meat thermometer to monitor the internal temperature.

5. Checking Doneness:

   • To ensure the steak is cooked to your desired level of doneness, refer to the following internal temperature guidelines:
     • Rare: 125°F (52°C)
     • Medium Rare: 135°F (57°C)
     • Medium: 145°F (63°C)
     • Medium Well: 150°F (66°C)
     • Well Done: 160°F (71°C)
   • Insert the meat thermometer into the thickest part of the steak without touching the bone for an accurate reading.

6. Resting the Steak:

   • Once the steak reaches your desired doneness, remove it from the heat source and let it rest on a cutting board or plate for about 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

7. Serving:

   • After resting, slice the ribeye steak against the grain to maximize tenderness and serve it with your favorite side dishes.

Remember that cooking times can vary based on the thickness of the steak, your cooking equipment, and personal preferences. It's always a good idea to use a meat thermometer to ensure the steak is cooked to your desired level of doneness.